Cabbage Recipes » Asian

Cabbage and Radishes Squeezed with Salt

admin — Tue, 22 Nov 2011 20:29:57 +0000

Here is a great recipe that will enable you to savor the taste of spring any time of year. With just 4 ingredients, this may be prepared ahead of time and kept in the refrigerator until time to serve.

6 cabbage leaves (18 ounces)
5 radishes, very thinly sliced
2 myoga (Japanese ginger)
2 teaspoons salt

1. Remove the core of the cabbage and cut into 4 pieces, lengthwise. Pile the leaves and cut into pieces of 3/4 inches wide.

2. Cut the Ginger in half lengthwise, and then cut into pieces crosswise. Place in a strainer and dipped in boiling water. Transfer to ice water and drain.

3. In a large bowl, place the vegetables and sprinkle with salt. Give a gentle rub at first, then a stronger rub gradually until water comes out and they become tender.

4. Squeeze water out tightly, place in a container and chill in the refrigerator until served.

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Pork with Layered Cabbage

admin — Sat, 06 Dec 2008 01:29:29 +0000

Here’s a great recipe I found on simply recipe. Elise mentioned that she use to have this in her old neighborhood in san fran. at a Hungarian restaurant. They went out of business but she was kind enough to share this recipe with her readers.

Ingredients
2 pounds of sauerkraut
1 large head green cabbage
2 tbsp olive oil
1 cup finely chopped onions
1/4 tsp of finely chopped garlic
1 lb ground lean pork
1/4 cup rice, cooked in boiling salted water (yielding 3/4 cup cooked)
2 lightly beaten eggs
2 tbsp sweet Hungarian paprika
1/8 tsp marjoram
1 tsp salt
freshly ground pepper
1 cup water mixed with 1 cup tomato puree
1 cup sour cream

Method
1 Rinse the sauerkraut in cold water. If needed, soak in cold water 10-20 minutes to reduce sourness. Squeeze dry and set aside. In a large saucepan, bring to a boil enough salted water to cover the cabbage. Add the cabbage, turn the heat to low and simmer 8 minutes. Remove the cabbage and let it drain while it cools enough to handle. Pull off 16 large unbroken leaves and lay them on paper towels to drain and cool further.

2 In a 10-inch skillet, saute the onions and garlic in olive oil, until the onions are lightly colored. In a large mixing bowl, combine the pork, rice, eggs, paprika, marjoram, the onion-garlic mixture, salt and a few grindings of black pepper. Mix well with a fork or wooden spoon.

3 Place 2 tablespoons of the stuffing in the center of one of the wilted cabbage leaves and, beginning with the thick end of the leaf, fold over the sides, then roll the whole leaf tightly, as you would a small bundle. Repeat with more leaves until all the stuffing has been used.

4 Spread the sauerkraut on the bottom of a 5-quart casserole and arrange the cabbage rolls on top of it. Add the water mixed with the tomato puree. Bring the liquid to a boil, then cover the pan tightly and cook the stuffed cabbage over low heat for 1 hour. Transfer the rolls from the casserole to a warm plate. Stir in the sour cream to the sauerkraut. Simmer another 5 minutes. Lift the sauerkraut onto a serving platter with a slotted spoon. Arrange the cabbage rolls on the sauerkraut and pour some of the sauce over them. Serve the rest of the sauce in a sauceboat.

Serves 4-6.

Thanks to elise at simply recipe for sharing this recipe. To visit her lovely site click elise!

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Korean Kimchee – Kimchi Cabbage

admin — Thu, 23 Oct 2008 04:23:45 +0000

Ingredients
1 cup of water and add 1 tablespoon coarse sea salt or kosher salt
2 heads of Napa cabbage and cut into quarters or 2-inch wedges
1 bulb garlic, cloves separated and peeled
1 (2-inch) piece of ginger root
1/4 cup fish sauce or korean salted shrimp
1 asian radish, peeled and grated
1 bunch of green onions, cut into 1-inch lengths
1/2 cup korean chili powder
1 teaspoon of sugar

Directions
Start by dissolving the 1 cup of salt in a 1/2 gallon of water then soak the cabbage in the salt water for 3 to 4 hours. Then combine the garlic, ginger and korean salted shrimp (fish sauce) in a food processor (blender) until it’s chopped finely. Then in a large bowl combine the radish, scallions, mustard greens, garlic mixture, chili powder, 1 tablespoon of salt and sugar. Gently toss everything but wear a plastic glove!   Next remove the cabbage from the water and rinse it well. Drain the cabbage in a colander and squeeze as much water from it. Grab the cabbage and stuff radish mixture between leaves by working from outside in from largest to the smallest leaf. Don’t stuff it too much and make sure the radish mix fills the leaves by wrapping tightly around the rest of the cabbage. Divide the cabbage in quart or gallon jars. Let it sit for 2 or 3 days in the fridge. It’s ready to eat so remove it and cut it into 1-2 inch pieces. Make sure the kimchee is fermented!

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